Breakfast cookies
Adapted from a recipe I saw on https://ohsheglows.com/ years ago. These are vegan and gluten free.
Ingredients:
2 cups rolled oats
1 cup mashed very ripe banana (about 2 large)
3 tbsp chia seeds or ground flax seed
1 tsp cinnamon
⅛ tsp fine sea salt
8 heaping tsp jam or preserves
¼ cup smooth peanut, almond, or sunflower seed butter, for serving (optional)
Method:
1. Preheat the oven to 350F (180C). Line a baking sheet with parchment paper or silpat.
2. In a food processor or blender, add the oats and pulse until the oats are coarsely chopped. Skip this if you want chunkier oats.
3. Transfer the oats to a large bowl. Add the banana, chia or flax seeds, cinnamon, and salt and stir to combine. The mixture should be very wet and dense.
4. Scoop the dough into 8 mounds, placing them at least an inch (2.5 cm) apart on the baking sheet. Press your thumb into the center of each cookie to create a well. Fill each well with 1 heaping teaspoon of preserves.
5. Bake for 11-13 minutes, until they are slightly firm but still soft and doughy in the middle. Transfer to a cooling rack and let cool for 10 minutes.
6. OPTIONAL: Spoon the nut butter into a plastic baggie and snip off one corner. Pipe the nut butter over the cookies. The cookies will keep in an airtight container in the fridge for a few days, or you can wrap them in plastic wrap and place into an airtight container or zip-top bag in the freezer for 2 to 3 weeks.
Ingredients:
2 cups rolled oats
1 cup mashed very ripe banana (about 2 large)
3 tbsp chia seeds or ground flax seed
1 tsp cinnamon
⅛ tsp fine sea salt
8 heaping tsp jam or preserves
¼ cup smooth peanut, almond, or sunflower seed butter, for serving (optional)
Method:
1. Preheat the oven to 350F (180C). Line a baking sheet with parchment paper or silpat.
2. In a food processor or blender, add the oats and pulse until the oats are coarsely chopped. Skip this if you want chunkier oats.
3. Transfer the oats to a large bowl. Add the banana, chia or flax seeds, cinnamon, and salt and stir to combine. The mixture should be very wet and dense.
4. Scoop the dough into 8 mounds, placing them at least an inch (2.5 cm) apart on the baking sheet. Press your thumb into the center of each cookie to create a well. Fill each well with 1 heaping teaspoon of preserves.
5. Bake for 11-13 minutes, until they are slightly firm but still soft and doughy in the middle. Transfer to a cooling rack and let cool for 10 minutes.
6. OPTIONAL: Spoon the nut butter into a plastic baggie and snip off one corner. Pipe the nut butter over the cookies. The cookies will keep in an airtight container in the fridge for a few days, or you can wrap them in plastic wrap and place into an airtight container or zip-top bag in the freezer for 2 to 3 weeks.